A successful food and beverage outlet is heavily dependent on a manager’s ability to identify and purchase the right products, and their ability to promote practices in alcohol responsibility in their licensed establishment. By the end of this course, students will be able to apply the rules and regulations that affect the service of alcohol. They will acquire the ability to describe the differences between traditional and modern production methods of alcohol products. Students will educate their palates and develop an appreciation for a variety of wines, spirits and beers through sight, aroma, and taste. A testament of their new found knowledge will be displayed in the creation of a wine, spirits and beer menu. Instructional methods for this course will include lectures, class activities, facility tours and group and individual assignments.